Arroz con Pollo

From Madrid to Miami, different versions of this comforting dish are served almost anywhere Spanish is spoken.

Total Time: 0:55

Prep: 0:15

Cook: 0:40

Level:
Moderate

Yield:
4 main dish servings

Ingredients

1 tbsp. vegetable oil

6 medium bone-in chicken thighs

1 medium onion

1 red pepper

1 clove garlic

.13 tsp. ground red pepper (cayenne)

1 c. regular long-grain rice

1 can chicken broth

¼ c. water

1 strip lemon peel

¼ tsp. dried oregano

¼ tsp. salt

1 c. frozen peas

¼ c. chopped pimiento-stuffed olives

¼ c. Chopped fresh cilantro

Lemon wedges

Directions

In 5-quart Dutch oven, heat oil over medium-high heat until very hot. Add chicken and cook until golden brown, about 5 minutes per side. With tongs, transfer chicken pieces to bowl as they are browned.

Reduce heat to medium. Add onion and red pepper to Dutch oven and cook until tender, about 5 minutes.
Stir in garlic and ground red pepper and cook 30 seconds. Add rice and cook, stirring, 1 minute. Stir in broth, water, lemon peel, oregano, salt, and chicken; heat to boiling. Reduce heat; cover and simmer until juices run clear when thickest part of chicken is pierced with tip of knife, about 20 minutes.